Learnt this recipe from my Taiwanese friend and converted it into a pressure cooker recipe. I'm forever grateful 💗 !!! This recipe serves 3-4 people
INGREDIENTS
1 roll of beef flank (or beef cheek if you prefer less fatty soup or chuck if you cant find flank or cheek - approx 800g is great)
1/3 jar of chilli bean paste
2T white Sugar
1 cm long ginger
1.5 star anise
2t whole sichuan chilli pepper
1/2 head of garlic, peeled and bruised
1/4C soy sauce
2T shao xing wine
1 pkt mustard green per flank
1 clove of garlic
1 big spicy hot chilli
6 bok choys
Thick taiwanese rice noodle sticks (see pic for brand)
METHOD
Cut beef flank into large bitesize cubes and marinate with sugar
Fry meat with chinese cooking wine and the thinly sliced ginger. When meat is browned, add 1/3 of the jar of chilli bean sauce.
Transfer into pressure cooker, add the 1/4C of soy sauce and enough water to cover the meat in your pot
Put spices into a soup bag* and then into pot- 1.5 star anises and half a bulb of garlic (peeled and bruised) and 2t of sichuan chilli pepper (left whole)
Simmer until meat soft (about 2.5hrs on a stove) I cook under in a pressure cooker. Select manual pressure 9mins for flank, 12mins for chuck, 15 for beef cheek
We dilute the soup with hot water when serving
Fry garlic and chilli in some oil (you can skip this if you like plain pickle)
Add chopped preserved mustard greens to fry pan and dry fry until slightly browned and wilted, yet still crunchy. Set aside to cool
Heat a saucepan of water and cook desired amount of noodles. Set into bowl/s
Cook bok choy in water and arrange into bowl/s
Add meat and soup base to bowls (taste and dilute with water to suit)
Top with mustard greens, serve and eat!
TIPS
For the soup bag, I use the loose leaf tea bags (you can get them from Daiso and most Asian grocers)
Also these are the brands I prefer: Wu-Mu for noodles, Fu Chi for chilli bean paste and Leng for the pickled mustard greens
Comments
Post a Comment